Спосіб одержання натуральної смако-ароматичної добавки «Chocolate flavor»

Abstract

The method of obtaining a natural flavoring additive, which involves the preparation of a mixture of precursors of flavoring substances (free amino acids and reducing sugars), which includes enzymatic hydrolysis of the milk-plant extract from grape pomace, high-temperature heating of the extract-hydrolyzate, and the subsequent introduction of a carrier-fixer, which is characterized by that the milk-plant extract is obtained as follows: finely dispersed powder of grape pomace (size of fractions 0.25-0.26 mm) is extracted by the method of maceration at a temperature of 77±1 °C for 135±1 min., milk (cheese) whey is used as an extractant in a ratio of 1:12, protease is added to the obtained milk plant extract (the method uses the enzyme preparation "Protolad") and enzymatic hydrolysis is carried out at a temperature of 73±1 °C for 143±1 min. with periodic stirring, the obtained extract-hydrolyzate is subjected to high-temperature heating at a temperature of 100-160 °C for 5-45 min., maltodextrin (DE 17-19) is added to the thus obtained mixture of flavoring compounds in the amount of 10-50% of the mass of the solution and cooled or dried.